外源茉莉酸甲酯诱导茶树鲜叶及其采后乌龙茶加工关键工序中七种脂溶性色素变化

施江,王佳童,彭群华,吕海鹏,BALDERMANN Susanne,林智

Changes in Lipid-Soluble Pigments in Fresh Tea Leaves Treated by Methyl Jasmonate and During Postharvest Oolong Tea Manufacturing

SHI Jiang,WANG JiaTong,PENG QunHua,LÜ Haipeng,BALDERMANN Susanne,LIN Zhi

表2 外源茉莉酸甲酯诱导后茶鲜叶加工的成品乌龙茶感官品质

Table 2 Sensory evaluation of made oolong tea prepared from fresh leaves treated by exogenous methyl jasmonate

处理时间 MeJA treated time (h) 感官评价 Sensory evaluation 香气 Aroma 得分 Score 滋味 Taste 得分 Score 叶底 Foliage Fundus 得分 Score 0 高纯 High and pure aroma 88.2±2.5 甘滑醇厚 Smooth, mellow and thick 89.4±2.7 较柔软,尚完整,亮 Slight soft and intact, and bright 88.4±2.1 12 花香浓郁,持久 Lasting rih floral aroma 94.2±2.48** 甘滑醇厚,花香显 Smooth, mellow and thick, with floral flavor 92.1±2.15** 尚柔软,较完整,尚亮 Slight soft, intact, and bright 86.4±1.98* 24 显花香 Floral aroma 90.8±2.86* 甘滑醇厚 Mellow and thick 92.8±2.36** 尚柔软,较完整,尚亮 Slight soft, intact, and bright 86.1±2.03* 48 带果蜜香 Fruity aroma 93.1±1.83** 甘滑醇厚,带花香 Smooth, mellow and thick, with floral flavor) 91.7±2.12** 尚柔软,较完整,尚亮 Slight soft, intact, and bright 87.1±2.13* 168 带果蜜香,持久 Lasting fruity aroma 94.8±2.09** 甘滑醇厚,蜜香 Smooth, mellow and thick, with floral flavor 91.8±1.99** 较柔软,完整,尚亮 Slight soft, and bright, and intact 88.6±2.08*